MARINATED CHICKEN WINGS
3 lbs. chicken wings
1/2 c. soy sauce
1/3 c. salad oil
1 onion, minced
1 tbsp. molasses
4-5 garlic cloves (or sprinkle garlic powder)
1 tsp. dry mustard
1 tsp. Accent
Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken pieces. Marinate 7 to 8 hours in refrigerator, covered. Arrange pieces on cookie sheet and bake, uncovered 1 1/2 hours at 375 degrees. (Turn once after an hour.) Yield: 30 to 40 servings.
Sweet-Sour Meatballs
2 pounds bulk sausage — rolled into 1 1/2″
— balls
40 ounces canned pineapple chunks — drained, reserving
— 1 cup liquid
1 cup ReaLemon reconstituted lemon juice
1/3 cup firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
2 medium green peppers — cut in pieces
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.
Rumaki
16 ounces waterchestnuts, canned — drained
soy sauce
1 pound bacon
brown sugar
Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save in refrigerator and use in another recipe, if desired.)
Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes.
Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.
Five-Spice Appetizer Meatballs
1 egg white — slightly beaten
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium red sweet pepper — cut in 1″ pieces
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
Makes 48 appetizer-size meatballs.
RHONDA’S MARINATED CHICKEN SAUCE
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 – 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
MARINATED CHICKEN
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.
SWEET & SOUR CHICKEN
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.
CHICKEN WINGS IN SOY SAUCE
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
SWEET AND SOUR CHICKEN WINGS
2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.
Deviled Walleye Fillets
1 sm Onion, very finely diced
1 1/2 tb Dijon mustard
3 tb Lemon juice
1 ts Soy sauce
1/2 sm Green pepper, chopped Salt and pepper
1/2 c Bread crumbs
1 pn Cayenne or dash of
1/4 lb Butter (1 stick) Tabasco
1/2 c Grated provolone
2 lb Walleye fillets
Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve.
Amish Pot Roast
• 3 lbs. pot roast, trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic, minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee & soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use NO salt.
MINESTRONE
1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos – they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
Easy Barbecued Chicken Casserole
1 cn Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tb Peach preserves
2 ts Onion,instant minced
1/4 ts Soy sauce
1/4 c Brown sugar
Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans.
Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.
Raspberry Chicken Wings
1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed
Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.
Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.
Chicken and Vegetables with Gravy
3 md Potatoes (to 4)
– pared, halved lengthwise 2 Carrots — sliced
2 Onions — sliced
2 Celery ribs — in 1″ pieces
3 To 4 lb. whole broiler/fryer
– rinsed well 2 ts Seasoned salt
1/2 ts Coarsely ground black pepper
1/2 ts Basil
1/2 c Water or chicken broth
—–GRAVY—–
1/3 c Flour
1/3 c — Water
1/2 ts Thyme
1 t Soy sauce
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4 hours. If you cook it on high, increase broth or water to 1 cup. When ready to serve, remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick, pour over chicken and vegetables, or serve on the side.
Chicken Adobo In Coconut Milk
3 lb Chicken cut into pieces
1 1/2 c Apple Cider Vinegar
6 tb Garlic (finely minced)
1/2 c Soy Sauce
1 t Black Pepper(freshly ground)
2 Bay Leaves
1 tb Peppercorns
1 tb Brown Sugar (optional)
12 oz Coconut Milk (1 can)
x Salt or Patis to taste
Combine all ingredients in a sauce pan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Reduce the sauce over moderate heat to half and pour over chicken. Serve Hot with rice.
Benihana Magic Mustard Sauce
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.
Benihana Ginger Salad Dressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Benihana’s Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Marinated Pork Tenderloin
2 Pork tenderloins
1 c Olive oil
1 c Soy sauce
1 tb Brown sugar
1 pk Dry Italian dressing
1 tb Tarragon vinegar
Mix all ingredients and put in ziplock bag with 2 2 1/2-lb. pork tenderloins. Marinate for 2 to 3 days.Cook on grill for 6 minutes on each side. Put back in marinade until you slice it. After slicing, put back in marinade until you serve a room temperature. Each tenderloin should make 20 slices.
Appetizer Egg Rolls
1/2 poundPork; Boneless — Cut Julienne
1each Onion; Small — Sliced
1cup Cabbage — Green Or Chinese *
2tablespoonsVegetable Oil
1/2 cup Mushrooms — Sliced
1/4 cup Sprouts — Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds — Slivered
1teaspoonCornstarch
2tablespoonsSherry — Dry
1tablespoon Soy Sauce
1/2 teaspoonGinger
12each Egg Roll Wrappers — Abt 6″ Sq
— Oil For Deep Fat Fry
—–GINGER APRICOT SAUCE—–
1/4 cup Apricots — Dried (Abt. 10)
1/4 cup Sugar
1teaspoonGinger
1/4 teaspoonSalt
1tablespoon Lemon Juice
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.
Oriental chicken wings
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
Appetizer Egg Rolls
1/2 poundPork; Boneless — Cut Julienne
1each Onion; Small — Sliced
1cup Cabbage — Green Or Chinese *
2tablespoonsVegetable Oil
1/2 cup Mushrooms — Sliced
1/4 cup Sprouts — Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds — Slivered
1teaspoonCornstarch
2tablespoonsSherry — Dry
1tablespoon Soy Sauce
1/2 teaspoonGinger
12each Egg Roll Wrappers — Abt 6″ Sq
— Oil For Deep Fat Fry
—–GINGER APRICOT SAUCE—–
1/4 cup Apricots — Dried (Abt. 10)
1/4 cup Sugar
1teaspoonGinger
1/4 teaspoonSalt
1tablespoon Lemon Juice
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.